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Creamy Cheesesteak Tortellini in Provolone Sauce

A delightful mash-up of hearty flavors and creamy textures with tender chunks of beef and cheese tortellini in a luscious provolone sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb thinly sliced beef (ribeye or sirloin) You can substitute with chicken or a meat alternative.
  • 1 small onion, thinly sliced
  • 1 green bell pepper thinly sliced
  • 9 oz package cheese tortellini
  • 1 cup provolone cheese, shredded Use good quality for best results.
  • 2 cups heavy cream
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • for garnish Fresh parsley Chopped, for serving.

Method
 

Cooking
  1. Begin by heating olive oil in a large skillet over medium heat.
  2. Add the sliced onion and bell pepper to the skillet and sauté until they become softened.
  3. Introduce the sliced beef to the skillet and cook until it’s nicely browned. Season to taste with salt and pepper.
  4. While everything is cooking, prepare the cheese tortellini according to the package instructions, then drain.
  5. Lower the heat and slowly pour in the heavy cream, stirring to combine. Add the provolone cheese and mix until it’s melted and creamy.
  6. Toss the cooked tortellini in the sauce until every piece is fully coated.
  7. Serve hot, garnished with freshly chopped parsley for a touch of color!

Notes

Store leftovers in an airtight container; refrigerate for 3-4 days or freeze for up to three months.